I generally end up about 30-50 g/day. I’ve been followed Dr. B for quite a long time, but I eat quite a bit and have never really gotten down quite to 6-12-12.
Actually, a Thomas Light English Multi Grain muffin is 24 g carb with 8 g fiber. That is actually not too bad. Although I’ve had trouble buying these lately, I consider them a quite reasonable breakfast item.
Im curious, cause I like oatmeal as a daily moring meal. My buddy eats steal cut, but I have tended to stick to just plain old oats. It runs me about 20-30c as I recall (its been a wile since I made it).
Thats pretty good although my point was that its a far cry from 23g total. Thomas’ multi grain stuff is fairly good. Ive had the sourdough english muffins with alpine ham and buttekase (butter cheese) for breakfast and I love it. Only about 20c for that meal.
bsc & onesaint,
I don’t arrive at the the same carb counts as Diabetes Chef either. My carb totals are higher for the meals he provides. It’s quite misleading, I think, to state nutritionals when it’s not clear what the items are. What wheat cereal, what type of reduced fat cheese, what brand/size English muffin & an apple turnover? An apple turnover (which I personally don’t think is a healthy choice for anyone) can be any size & have over 100 carbs & a whole lot of calories.
Day 5 is listed as a total of 11.5 carbs. The milk alone is 8.9-9.1 carbs without including the bowl of cereal & fruit.
What is the point of listing meals with incorrect info?
Oh, I’m nuts for nuts!
You might actually try the vinegar thing. I would not suggest that it lowers BG, rather it reduces the glycemic impact of carbs. In my experience, it has the biggest impact on the digestion of complex carbs. Give it a try, eat a specific amount of something, perhaps cooked quinoa (1/4 cup has 10 g carbs, 1g fiber). See how much your blood sugar rises. Then try the same thing, but with vinegar. All it takes is a tablespoon or two (although I just take a swig of pickle juice). My experience is that I have markedly lower blood sugar rise.
Well, it can be a problem. I rely on provided nutritional information on packaged food items like an english muffin. But for whole and bulk foods I use other sources. I only use full fat milk, which I count as 12 g/cup. A real problem with reduced fat milk is that the carb count can be even more variable than with whole milk, sometimes the carb count is even higher. Some of us may remember the Hood Carb Countdown milk. Although it has been changed to now be “Calorie Countdown” it only has 3g carbs/cup in the 2% version. The fat free has the same carb count, but jeez, I “want” the fat.
And yes, Chef probably missed the carb count on the cereal for day 5.
One of the tools that I have found useful is the recipe analysis tool http://caloriecount.about.com/cc/recipe_analysis.php. Just enter your recipe and it will analyze the major nutritional of your meal, even figuring things out by serving. Of course, it suffers from some of the same problems you note, variation in carb content in things like milk and sometimes it just does not have ingredients.
I intended to leave it open for discussion…The whole point when planning a meal whether it’s for 6-12-12 or whatever???One still has to read the labels and The “ingredient List on Package” Unless the person is a genius and is photogenic and knows everything. 66 % of Americans don’t even bother reading labels these days. It seems clear that you definitely read labels and are a super cook. That’s awesome keep it up!
Gerri-
how do you make almond flour pancakes? i miss pancakes!
Wait you forgot Oatmeal with tsp brown sugar and Tbsp Cinamon maybe some fruit Last a side of wheat toast with spread. I have forgot the actual numbers but not to bad and good for you in many ways as well. I have a child that needs to eat well from the start and find things that are kid frendly.
I heard Faxseed should be grounded to release the gases of seeds? Is that true? I would like the recipe for Almond Pancakes?
Hi, I was interested to read your Breakfast to Go post here, which included 45 g carb breakfast ideas rich in fiber and a balance of food groups. The story on which your post appears to be based was featured in the Fall 2010 issue of Diabetic Living magazine, pages 62-63.
I see that a few of the nutrition counts you listed in your post were incorrect (correct in the article, not in your post), particularly on day 5.
As a Dietitian & educator I’ve seen the trends for managing diabetes change over the past several years while in grad school practicals and work setting. As you well know when these self-blood-glucose monitoring devices first arrived, post prandial blood sugar tests were not considered important. However, As someone who works and cares for people in this field. I don’t think it would be good to ignore the significant research on 2 hr post prandial glucose tests. I know you are aware that blood glucose levels typically peak approximately 1 hour after the start of a meal too. Slightly elevated sugars after eating are associated with increased eye damage, heart disease and other diabetes complications.It is also common with folks with pre-diabetes. I had a client tell me that someone told her that 2 hr post prandial glucose levels after meals were not necessary. I explained to her that she would definitely benefit from it. After all, high blood sugars could do damage in her body regardless of when they happen. I told her it would be wise to do a 2 hr post prandial glucose testing after meals. Accordingly to my notes here a normal range blood sugar level 2 hr after eating is less than 140 mg/dL in the U.S. And to answer your question- Do you think that 180 mg/dL after 2 hours is okay? I really can not comment on it here because I have not spoken to your medical team. I would ask your medical doctor for where you should be at because i don’t know where or what some of your other histories and habits. He/she would know best. I hope I answered your questions?
Amen…
I agree with you. And maybe just maybe those dietitians and nutritionists were very insensitive to your needs. I had to fire a dietitian because she refused to listen to our clients needs. I told her when we hired her that we deliver and create individual cardiac friendly & diabetes friendly meal plans for our clients.And I told her the client and the Life Coach "talks aloud about what’s going on, keeps a diary and their likes and dislikes of food etc) The client will write their own plan, make changes if they so desire and they can ask us for food choices in which they could try. They choose the fitness program not us…we keep them accountable…
But, please keep in mind that if one of our clients wishes to do o try the 6-12-12 principle we will not discourage him or her…but will give them things to read and help them monitor their eating and interrupt numbers if they so choose. It’s sorta like “Empowerment” Method…give the client room to journey …find successes…failures…reflect…communicate with their doctors too…family communication important too…support networks
That is correct…thank you for pointing this out…As you are aware there many different tools with different formulas to calculate. It depends on the tool. Yes, one of members milk numbers were different than mine. I am sorry for the miscalculation buy if you could guide me to your tool I would like to use it. I am aware of all these smart and number crunching guru’s following Dr B’s Low Carb and that’s awesome…and it’s working for everyone. Yes, breakfast2go was a sample form Fall 2010…Just wanted to get some feedback and direct some folks to take a look at it for some items…Next time I won’t leave anything out and as for the “numbers” If I use your tool at least I will be + or - .01-.05, .001-.005 OK
As well know this came from Diabetic Living Magazine…just wanted to see if you huys were paying attention. I called Marsha McCulloch R.D.L.D. to inform her that her vital statistics were off and that members of Tudiabetes would raise cain and scream bloody murder that you would publish incorrect data. Believe me I wanted to correct it but my supervisor told me …“no no don’t correct anything yet” let’s see if they notice" Well, I guess you noticed. Of course they wouldn’t admit they made a mistake…and I was not going to waste my time arguing with them. Pointless. You should write them a letter and complain…I can give you a better address to send if you wish.
Thank you for making some sense out of this product and number sense…Anyone out there can write or call Diabetic Living and complain their own data is incorrect…
Thats a pretty awesome tool there. Even with its limitations. I agree about nutritional info. I read the packages and take a general figure. Some times use calorieking.com and other times just have to test to tell.
I dont mean to point out the bad parts about Chefs post. It just seemed rather off to me.